Impatient Prawns

Name: Impatient Prawns
Total time: 600 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 250 - 300 g Prawns , cleaned and deveined; 1/2 inch ginger; 6 - 7 cloves garlic; 5 - 6 shallots (Button Onions); 1 sprig curry leaves; 1/4 teaspoon pepper crushed; 1/4 teaspoon turmeric powder; 1 pinch fenugreek (methi) powder; 2 tablespoons red chilli powder; 3 teaspoons lemon juice; 3 tablespoons oil for frying; to taste salt

Arati Patro @cook_7835946

Bangalore

I'm a big fan of things that are truly worth my time. I mean seriously ~ It's been 16 years past the second millennium! Who's got time to waste? Not me Sir! So if something takes forever to do but all you get in return is peanuts then you know you math has gone sorrily wrong.
Like this once I was at an amusement park and they had what was supposed to be the second most deadly roller coaster rides on the planet. They had the Tranformers theme going on, with a blue trail and a red trail and so much jazz. I was soooo pumped. So I did my math and I reasoned it would be worthwhile to stand and wait for my turn in the ever increasing long line. It began to rain and they'd briefly suspended the ride but I'd already waited a good 45 minutes. I refused to move. So with one of those flimsy plastic head covers that pass off as rain coats at these parks, I stood there, in the rain and did not budge, looking at my watch every 5 seconds that seemed unscientifically long during the ridiculous wait. After what was about an hour and a half, I got to my turn and got on the the roller coaster and the first 15 seconds were un-freaking-believable until 5 seconds later the ride stopped. And unlike how I thought it would a momentary halt until we got on to the next track, the ride had ended. In 20 seconds. You couldn't tell the difference between the red on the tracks and the red on my face. What an epic waste!
Patience is not my forte. Working with shrimp and prawns can be a brilliant test of p...

Arati Patro @cook_7835946

Saved

Ingredients

10 mins

2-serving

250 - 300 gPrawns , cleaned and deveined
1/2 inchginger
6 - 7 clovesgarlic
5 - 6shallots (Button Onions)
1 sprigcurry leaves
1/4 teaspoonpepper crushed
1/4 teaspoonturmeric powder
1 pinchfenugreek (methi) powder
2 tablespoonsred chilli powder
3 teaspoonslemon juice
3 tablespoonsoil for frying
to tastesalt

Saved

Steps

10 mins

1

Clean and devein the prawns. Wash and drain off excess water. Ensuring the prawns are drained well will help the marinade stick to the prawns better.
2

In a mixing bowl take the peeled shallots, garlic, ginger and washed curry leaves. These would need to go into a mixie jar. I like to pulse them and keep the texture a little coarse but that's completely a personal preference. I like grinding the curry leaves along becasue I like the flavor. But if you'd like to keep them out then omit them from this step and only add them while frying.
3

When it comes to the dry powders for this recipe, feel free to add or reduce the spice to suit your palette. I would have added a lot more red chilly and pepper but for moderate heat, these quantities work fine. With the fenugreek (methi) however, stick to just one pinch and no more because an overdose would taste bitter.
4

Mix the paste, the powders with the prawns and add the juice of half a lemon (about 3 teaspoons). Leave this for about 20 mins. This really doesn't need too long to marinate. And even if it does, by now, you just wouldn't want to wait much longer :)
5

Let the oil heat well on the pan, and I must admit I'd put a little more oil than required by mistake. But I'd quickly drained the excess before any damage. Fry well till nothing smells raw-ish anymore.
6

Plate it up and wait no more!